This is the first time I've had it😊
It has a lovely balance of gentle sweetness and tartness, and the aroma through the nose is exquisite.
This is one of my favorite bottles that I want to drink all the time!
I received this as a gift from a person from Tosa at work. It is 30% more delicious than before.
I had it cold. It has a nice mouthfeel. Dry and crisp. It's so good!
100% Gin-no-Yume sake brewing rice from the Reinokita region of Kochi Prefecture, 55% polished rice, 15% alcohol
Gentle sweetness from the rice, a clean alcoholic taste, and a slight bitterness at the end. It seems to go well with rich dishes.
drinking at home
I've been drinking a lot of Kochi sake.
(drunken whale, Minami, Kure, Miho, Bunkajin, Kameizumi, etc)
(Drunken Whale, Minami, Kure, Miyuyu, Bunkajin, Kameizumi, etc.) Kaygetsu is my first time 😊.
Slightly dry and crisp,
It was mellow and delicious.
I forgot to give it to you😅
When opened, it smells like Cel24 yeast 🍍, like pineapple (a little weak 🤔).
In the mouth, it tastes sweet and sour with umami and bitterness! The aftertaste is clean and delicious 😋😋😋.
I personally prefer a little less bitterness.
Perfect with wild vegetable tempura and soba noodles, especially with creamy cheese👌.
Purchased at a liquor store in Hisayama-cho, Kasuya-gun
(Just after opening the bottle)
Drink cold
Clear and colorless
A strong ginjo aroma.
The palate has a robust flavor with juiciness.
The taste quickly becomes sharp.
The dryness is strong.
It goes well with saketaki (a dish made from fermented soybeans).
Aroma and richness increase when slightly warmed.
Light, mild aroma, ginjo aroma
Dry, a little acidity
Slightly alcoholic
I prefer the use of Yamadanishiki because it gives a more gorgeous aroma and sweetness.
Kaygetsu will continue to choose Yamadanishiki blends.
3.7
